Holiday Spiced Grape Jelly Cocktail Meatballs

Why You’ll Love This Recipe

I love how these meatballs check all the boxes—they’re sweet, savory, spicy, and so easy to prep with just a few ingredients. The grape jelly and chili sauce combo creates a rich glaze, and when I add warming spices, it takes the flavor to a new level. Whether I use frozen or homemade meatballs, they simmer to tender perfection in the sauce and are ideal for serving straight from the slow cooker or stovetop.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ lbs frozen or homemade meatballs

• 1 cup grape jelly

• 1 cup chili sauce (or substitute with ¾ cup ketchup + 1 tbsp vinegar)

Optional Holiday Spice Add-ins:

• ½ tsp ground cinnamon

• ¼ tsp ground allspice

• ⅛ tsp ground cloves

• Pinch of nutmeg (optional)

Directions

Slow Cooker Method:

1. I place the meatballs in the slow cooker.

2. In a bowl, I stir together the grape jelly, chili sauce, and optional spices until smooth.

3. I pour the sauce over the meatballs and stir to coat them evenly.

4. I cover and cook on low for 4–5 hours or high for 2–3 hours, stirring occasionally to make sure the sauce is well distributed.

Stovetop Method:

1. In a large saucepan, I combine grape jelly, chili sauce, and the optional spices.

2. I heat the mixture over medium heat, stirring until smooth and bubbly.

3. I add the meatballs, reduce the heat to low, cover, and let them simmer for about 25–30 minutes, stirring occasionally until they’re hot and coated in the glaze.

Servings and timing

This recipe makes about 6–8 appetizer servings.
Prep time: 5 minutes
Cook time: 25–30 minutes (stovetop) or 2–5 hours (slow cooker)
Total time: Varies based on method

Variations

• I sometimes add a splash of orange juice or a bit of zest for a citrusy note that pairs beautifully with the holiday spices.

• For extra heat, I stir in a teaspoon of hot sauce or red pepper flakes.

• I’ve swapped grape jelly with cranberry sauce for a tart, seasonal twist.

• If I make homemade meatballs, I use a mix of beef and pork for added flavor.

• I occasionally serve these over mashed potatoes or rice for a fun main dish spin.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them on the stovetop over low heat or in the microwave until hot. The sauce thickens slightly after chilling, so I sometimes add a splash of water or broth when reheating.

FAQs

Can I make these ahead of time?

Yes, I often prepare them the day before and reheat them gently before serving. They actually taste even better after sitting in the sauce overnight.

What if I don’t have chili sauce?

I mix ¾ cup ketchup with 1 tablespoon vinegar (white or apple cider) as a quick substitute—it works just as well.

Are homemade meatballs better?

Either works! Homemade gives me more control over flavor and texture, but frozen meatballs are a great time-saver and hold up well in the sauce.

Can I freeze the leftovers?

Yes, I let them cool completely and freeze them with the sauce in a freezer-safe container. They reheat beautifully on the stovetop or in a slow cooker.

Do I have to use holiday spices?

Nope—traditional grape jelly and chili sauce meatballs are still a hit. But I love the extra depth the cinnamon and cloves give, especially around the holidays.

Conclusion

These Holiday Spiced Grape Jelly Cocktail Meatballs are one of those recipes I keep coming back to every year. They’re simple, festive, and packed with flavor—perfect for feeding a crowd or just treating myself to a little holiday comfort. Whether I’m throwing a party or setting up a cozy snack spread, these meatballs always earn a spot on the table.

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